Legend has it a fisherman braved stormy sea to save the. This unusual fish pie has the heads of the fish stick through the piecrust, and are said to be star-gazing. Decorate with chopped parsley and serve immediately. The pie originated from a village in Cornwall and its origins can be traced back to the 16th century. Add salt and pepper to taste.Īs soon as you remove the fish from the grill, pour the hot wine and garlic sauce over the fish. Turn the heat off and add the lime juice. Add the white wine and continue to let sauce simmer for about 3 minutes. Add the bouillon cube and stir until it's completely dissolved. While the fish is on the grill, make the wine sauce: Sautee the garlic cloves in the butter over low heat. Use a grilling basket to easily flip the fish and prevent them from sticking to the grill. Place the fish on a hot grill and cook each side on medium high heat for 15 to 20 minutes, depending on the size of the fish. Place sprigs of fresh thyme and rosemary directly on top of the fish. If sauce is too thick, stir in more warm milk, 1 tablespoon at a time. Remove saucepan from heat and stir in garlic. Whisk in white Cheddar cheese, then mix onion, spinach, salt, and black pepper into the sauce. This prevents the fish from burning and drying out on the grill. Whisk until the sauce is thick and smooth, about 5 minutes. Take the fish out of the fridge and gently roll in the burghul. If you're in a rush, you can marinate the fish for a minimum of 30 minutes. For the best flavor, cover the fish and place in the refrigerator to marinate overnight. Fill the slits with the remaining rub/marinade. Close the fish and cut three diagonal slits into the skin, penetrating the flesh. With a spoon, fill the fish with 3/4 of the mixture, making sure you leave the 1/4 of the mixture aside. Set this mixture aside.Ĭut into the belly of the fish, trying to cut it all the way from its neck to its tail. Rinse with water, and pat dry with a clean towel.įor the marinade: Combine all the ingredients together and pour into a food processor, pulsing just a few times to get it to an even consistency. Clean the fish by rubbing it with salt and half a lemon, this will reduce the 'fishy' smell.

Pie with fish heads sticking out